STEAK AND ALE CASEROLE

Ingredients:

■ 1kg braising steak cut into chunks

■ 2 kidneys

■ 4 beef sausages

■ 4tbsp seasoned flour

■ 4tbsp olive oil

■ 2 large onions, chopped

■ 4 large carrots, peeled and cut into large chunks

■ 500g dark ale – I used Dark Island ■2stockcubesdissolvedin400g of boiling water

■ 2 tbsp Lea & Perrins

Method

1. Heat the oven to 180 degrees.

2. Put the seasoned flour in a plastic bag and add the steak chunks to coat in the flour.

3. Heat two tbsp oil in an oven-based casserole and brown half the steak, remove and set aside, then repeat with the remainder of the steak.

4. Heat one tbsp of the oil in the pan and brown the kidney on all sides – remove and set aside then, adding the final tbsp of oil, brown the sausages in the pan.

5. Cut the kidney into small bite-size pieces and the sausages into four.

6. Heat the remainder of the oil in the pan and fry the onions along with the carrots on a low heat for approximately five minutes. 7. Then tip the braised steak, kidney and sausages into the pan, mix well and add the dark ale, stock cubes and water.

8. Add the Lea and Perrins, season and bring to a slow simmer for ten minutes. 9. Cover with a lid and place in the oven for around two hours until the beef is mouth-wateringly tender.